Aight I have a question
I wanted to know say you make something how do u know what is in each serving of what you made? I was going to make ground turkey with ricotta cheese and spag sauce like in layers in a glass pan...I am dying for something saucy LOL. When i can move on to puree I was going to puree up some of this...well how would I know how much is in each serving? Like i know how much is in each item I am adding in my dish..but what do I do? DO I have to do Math LOL?
Dee,
Yeah - you kinda have to do a little math (or a little tracking, at least). You basically total up everything you put into the entire dish, then figure out the size of a portion to get the number of servings, then divide by that number. if you input all of the ingredients on fitday.com then specify the serving size, it will do the math part for you.
Here's an example, which might help - it's the recipe for my fruit dip, showing how i figured it out:
8oz LF cream cheese (560 cals, 48g fat, 16g protein)
2 tbsp splenda (0, 0, 0)
3/4c greek yogurt (90 cals, 0 fat, 17.25g protein)
and a couple of drops of vanilla and/or orange flavoring (not worth counting)
After I beat it in the blender, it makes about a cup and a half, which converts to 24 tablespoons, and I figure that 2 Tbsp is an appropriate serving size. That means I get 12 servings out of a recipe.
Totals are: 650 cals, 48g fat, 33.25g protein
Divide each by 12 (number of servings)
Per-serving: 54 cals, 4g fat, 3g protein
The nice thing about doing it this way is that if you swap out an ingredient, you can really easily see what the nutritional adjustment is....
Karen
Yeah - you kinda have to do a little math (or a little tracking, at least). You basically total up everything you put into the entire dish, then figure out the size of a portion to get the number of servings, then divide by that number. if you input all of the ingredients on fitday.com then specify the serving size, it will do the math part for you.
Here's an example, which might help - it's the recipe for my fruit dip, showing how i figured it out:
8oz LF cream cheese (560 cals, 48g fat, 16g protein)
2 tbsp splenda (0, 0, 0)
3/4c greek yogurt (90 cals, 0 fat, 17.25g protein)
and a couple of drops of vanilla and/or orange flavoring (not worth counting)
After I beat it in the blender, it makes about a cup and a half, which converts to 24 tablespoons, and I figure that 2 Tbsp is an appropriate serving size. That means I get 12 servings out of a recipe.
Totals are: 650 cals, 48g fat, 33.25g protein
Divide each by 12 (number of servings)
Per-serving: 54 cals, 4g fat, 3g protein
The nice thing about doing it this way is that if you swap out an ingredient, you can really easily see what the nutritional adjustment is....
Karen
Karen explained it well.
The other option is to cook the turkey up and keep it separate from the ricotta cheese. then, when you are ready to eat, mix in 1/4 cup of ricotta 1-2 ounces of turkey with a little bit of sauce and then you would know your totals...just by adding.
Oh - and as far as "something saucy" goes...try taking ricotta cheese, topping with garlic powder, sauce, and a little mozarella and heating in the microwave. It's like a mini noodless lasagna
The other option is to cook the turkey up and keep it separate from the ricotta cheese. then, when you are ready to eat, mix in 1/4 cup of ricotta 1-2 ounces of turkey with a little bit of sauce and then you would know your totals...just by adding.
Oh - and as far as "something saucy" goes...try taking ricotta cheese, topping with garlic powder, sauce, and a little mozarella and heating in the microwave. It's like a mini noodless lasagna
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses. 
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